Baked Chicken Drumsticks With Lemon And Garlic Food

BAKED CHICKEN DRUMSTICKS WITH GARLIC AND HERBS

Steps:

• Place the olive oil, lemon juice, garlic, salt, pepper and Italian seasoning in a large bowl. Whisk to combine.
• Place the chicken drumsticks in the bowl and coat them in the marinade. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
• Arrange the drumsticks in a single layer on the sheet pan. Bake for 40 minutes or until chicken is cooked through.
• Sprinkle with parsley, then serve.

ROASTED LEMON GARLIC CHICKEN

Steps:

• Pat chicken dry and place into a 1-gallon Ziploc bag.
• In a small bowl, whisk together remaining ingredients. Pour over chicken and seal the bag, squeezing out as much air as possible. Massage marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight. (If all you have is 30 minutes, that's fine - just remember the longer the marinade time, the more tender and juicy the chicken).
• When ready to cook, let chicken come to room temperature (about 20 minutes). Preheat oven to 425 degrees. Arrange chicken on a foil lined baking sheet. Bake, uncovered, for about 20-25 minutes. Flip chicken pieces and cook another 10 minutes, or until chicken reaches an internal temp of 165 F and is no longer pink.
• Serve immediately.

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

ROASTED LEMON CHICKEN LEGS

Steps:

• Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.

LEMON-GARLIC CHICKEN DRUMSTICKS

Steps:

• Line shallow baking pan with foil; generously spray foil with cooking spray. In small bowl, mix garlic, cumin and lemon juice.
• Place chicken in large resealable food-storage plastic bag. Add in lemon juice mixture; shake to evenly coat chicken. Let stand at room temperature 30 minutes to marinate.
• Heat oven to 350°F. Place chicken in baking pan. If desired, cut 1 of the lemons into 8 wedges and place among chicken in pan for extra moisture and aroma during baking. Cover pan with foil.
• Bake 1 hour. If baking with skin on the chicken, remove foil after baking 1 hour and broil 2 to 5 minutes or until garlic or top of skin turns golden brown.
• Meanwhile, cut remaining 2 lemons into 8 slices each.
• Before serving, sprinkle chicken with parsley. Serve each chicken drumstick with 1 lemon slice.